Keywords: کاهش نمک; Salt reduction; Back bacon; Cooked ham; Sensory; APLSR; Texture;
مقالات ISI کاهش نمک (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: کاهش نمک; Soy sauce; Moromi fermentation; Salt reduction; W1/O/W2 double emulsion; Yeast encapsulation; Sequential inoculation; Aroma compounds; GC-MS;
Keywords: کاهش نمک; Dry-cured meat product; Salt reduction; Smoking; Sensory evaluation;
Keywords: کاهش نمک; Salt reduction; Cooked ham; Response surface methodology;
Keywords: کاهش نمک; Salt reduction; Bacon; Response surface methodology; Sensory; Multiple factor analysis;
Keywords: کاهش نمک; AHA; American Heart Association; BMI; body mass index; BP; blood pressure; CDC; Centers for Disease Control and Prevention; CVD; cardiovascular disease; DASH; the Dietary Approaches to Stop Hypertension; FDA; Food and Drug Association; g/d; gram per day (
Keywords: کاهش نمک; Cardiovascular disease; Fat reduction; Salt reduction; Sensory; Elderly;
Keywords: کاهش نمک; Cheese; Texture; Salt release; Polysaccharides; Salt reduction; Microstructure;
Alternative natural seasoning to improve the microbial stability of low-salt beef patties
Keywords: کاهش نمک; Seasoning; Natural; Wine pomace; Salt reduction; Antimicrobial;
Keywords: کاهش نمک; Hypertension; Low- and middle-income countries; Community engagement; mHealth; Task redistribution; Salt reduction; Salt substitution; Polypill;
Keywords: کاهش نمک; Salt reduction; Cooked sausages; Aroma; Flavour enhancer; Umami;
Keywords: کاهش نمک; Salt; Salt reduction; Salt intake; Salt preference; Behaviour change; Salt awareness; Discretionary salt use
Keywords: کاهش نمک; Sheeted dough; Salt reduction; Sheeting; Dough rheological properties; Spatial distribution
Keywords: کاهش نمک; Fat reduction; Salt reduction; Fermented sausages; Sensory attributes; Acceptability
Keywords: کاهش نمک; Salt reduction; Chicken stew; Consumer liking; Meals;
Keywords: کاهش نمک; Salt reduction; Baked products; Sodium; Hypertension; Salt
Keywords: کاهش نمک; Frankfurter; Salt reduction; Garlic; Allicin; Antioxidant properties
Keywords: کاهش نمک; salt reduction; cheese microflora; aroma compound; biogenic amine;
Keywords: کاهش نمک; Fermented sausages; Salt reduction; Boar taint; Volatile compounds; Aroma
Keywords: کاهش نمک; Entire male pigs; Salt reduction; Dry-cured ham quality
Keywords: کاهش نمک; Sodium chloride; Salt reduction; Pizza; Sensory analysis; Time-intensity; Coarse-grained salt;
Keywords: کاهش نمک; Salt reduction; Sodium; Preference; Acceptability
Keywords: کاهش نمک; Salt reduction; Aroma release; Taste delivery;
Keywords: کاهش نمک; Soy sauce fermentation; Salt reduction; Indigenous yeast; Starter culture; Pathogenic bacteria; Volatile flavor;
Keywords: کاهش نمک; Salt reduction; Sodium; Longitudinal; Acceptability
Keywords: کاهش نمک; High pressure; Nutritionally valuable compounds; Extractability; Bioavailability; Allergenicity; Salt reduction; Fatty acids; Food contaminants
Keywords: کاهش نمک; Fermented sausages; Probiotic cultures; RAPD-PCR; Sensory analysis; Fat reduction; Salt reduction;
Keywords: کاهش نمک; Salt reduction; Cooked ham; Tumbling exudate; Breaking stress; Protein physicochemical properties;
Keywords: کاهش نمک; Ham; Bacon; Salami; Sausage; Salt reduction; Quality;
Keywords: کاهش نمک; High-pressure; Breakfast sausages; Phosphate reduction; Salt reduction; Sensory evaluation;
Keywords: کاهش نمک; Taste enhancement; Heterogeneous tastant distribution; Salt reduction; Liking; Layered food products;
Keywords: کاهش نمک; Fermented sausages; Salt reduction; Volatile compounds; Aroma; Flavour;
Keywords: کاهش نمک; Salt; Salt reduction; Public health; Behaviour change; Population-based health; International;
Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness
Keywords: کاهش نمک; OSA starch; Sodium encapsulation; Salt reduction; Emulsion; Control release; Sodium perception;
Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata)
Keywords: کاهش نمک; Cooked ham; Salt reduction; Cooking process; Seaweed
A consumer-based approach to salt reduction: Case study with bread
Keywords: کاهش نمک; Salt reduction; Consumer research; Difference threshold; CATA questions; Multiple bite
Growth potential of Listeria monocytogenes in probiotic cottage cheese formulations with reduced sodium content
Keywords: کاهش نمک; Cottage cheese; Microbiological safety; Foodborne pathogens; Salt reduction; Shelf-life; Reformulation
Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl
Keywords: کاهش نمک; Cooked ham; Salt reduction; Phosphates; High pressure processing; HPP; KCl
Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation
Keywords: کاهش نمک; Fat reduction; Salt reduction; D. hansenii; Volatile compounds; Aroma; Fermented sausages;
Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat
Keywords: کاهش نمک; HHP; NaCl; White chicken meat; Salt reduction; Physical properties; Quality
Reprint of: Food reformulation and the (neo)-liberal state: new strategies for strengthening voluntary salt reduction programs in the UK and USA
Keywords: کاهش نمک; Salt reduction; Food reformulation; UK; US; Regulation; Law; Non-communicable diseases;
Food reformulation and the (neo)-liberal state: new strategies for strengthening voluntary salt reduction programs in the UK and USA
Keywords: کاهش نمک; Salt reduction; Food reformulation; UK; US; Regulation; Law; Non-communicable diseases;
Effects of salt concentration and pH on structural and functional properties of Lactobacillus acidophilus: FT-IR spectroscopic analysis
Keywords: کاهش نمک; Salt reduction; Lb. acidophilus; FT-IR; ACE-inhibitory activity; Proteolytic activity
Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects
Keywords: کاهش نمک; Sensory; Temporal Dominance of Sensations; Descriptive analysis; Sausage; Salt reduction
Enhancing salty taste through odour–taste–taste interactions: Influence of odour intensity and salty tastants’ nature
Keywords: کاهش نمک; Odour-induced saltiness; Sodium; Potassium; Bitterness; Sourness; Salt reduction
Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix
Keywords: کاهش نمک; Merguez; Konjac gel matrix; Olive oil; Salt reduction; Improving fat; Refrigerated storage
High hydrostatic pressure/temperature modeling of frankfurter batters
Keywords: کاهش نمک; High pressure/temperature processing; Pressurizing gradient (PG); Pork batter modification; Water holding capacity; Protein solubilization; Salt reduction
PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams-II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction
Keywords: کاهش نمک; Dry-cured ham; Salt reduction; CAST; PRKAG3; Rheological traits; Sensory traits;
Saltiness enhancement by taste contrast in bread prepared with encapsulated salt
Keywords: کاهش نمک; Bread; Sodium reduction; Salt reduction; Encapsulated salt; Taste intensity; Saltiness enhancementVAS, Visual analogue scale
Amyloid-mediated synthesis of giant, fluorescent, gold single crystals and their hybrid sandwiched composites driven by liquid crystalline interactions
Keywords: کاهش نمک; Amyloid fibrils; Single crystals; Gold nanoparticles; Salt reduction; Green chemistry; Fluorescence; β-Lactoglobulin; Liquid crystals;